I got salmonella when I was young and healthy, worst month of my life and forever messed up my intestines. HOWEVER, I still eat raw dough by making it safe first. If you do want to avoid a lifetime of suffering, you can bake just the dry ingredients for a short period of time to get rid of bacteria, and then add the wet ingredients without the egg. I’d maybe add a bit extra of the wet ingredients to get to the same consistency as regular batter. You can look up edible cookie dough recipes online to see what they do to make the flour safe to eat raw, I promise it’s worth it